In a large dutch oven, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper. Stir in curry powder and cumin. Season with a salt and pepper. Cook for 10 - 15 minutes until vegetables are tender.
Add vegetable broth, tomatoes with their juice, broth and garbanzo beans. Add additional salt and pepper if needed. Bring ingredients to a boil then reduce heat to medium low. Cover and simmer for 10 - 15 minutes or until vegetables are tender. Serve immediately.